Food & Drink

Nearly a decade after leaving the pioneering Decatur, Georgia, restaurant Watershed, the chef is once again making his legendary biscuits—and this time he wants you to join in

A swim in cumin-spiced sofrito and a steam in vermouth-scented broth give these clams a kick

The Biscuit Love chef shares his go-to recipe

A newbie takes on a Southern kitchen staple

Twenty Southern chefs answer the question: What’s the best brand of mayo?

A berry-and-liqueur cheesecake tribute to the Golden Girls

The freshest berries make this stunning blue-ribbon pie sunshine by the slice

A dessert fit for Elvis himself: Peanut butter, bananas, marshmallow, and a crowning of bacon

Behold, the perfect sipper for porch-sitting season

Atlanta chef Anne Quatrano shares her decadent recipe. But is it for breakfast or dessert? You decide. (“Both” is also a perfectly acceptable answer.)

New Orleans insiders reveal what’s really on their tables—and bars—during Carnival

Hosts in New Orleans serve this festive batch cocktail during parade watch parties

A liqueur with Spanish roots makes for a favorite Mardi Gras drink

A classic Louisiana recipe from the Brennan family of New Orleans

The morning sipper of choice in New Orleans, with your pick of bourbon or brandy

A super spicy kicked-up eye-opener

Two Southern stalwarts underpin simple grilled fish in one of chef Justin Burdett’s new additions to the menu at Crook’s Corner

Justin Burdett, the third chef in the lineage of the iconic Chapel Hill restaurant, discusses what’s changing, what’s not, and why simple can sometimes be better

P6 at the Line hotel serves serious eats, cold tequila, and the best water (and bat) views in town

Readers share helpful—and often strong—opinions about cooking with the fatty staple